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Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
This recipe was given to us by the writer Lonnée Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.